Pan Fried Japanese Eggplant

I never thought I would be a millionaire but I am….. In the garden that is, with eggplant called “Millionaire” which is a Japanese variety. It has a dark purple skin and hardly any seeds. It is about 1 1/2″ in diameter and about 8″ long. Eggplant has always been a bit of a bust, but I thought let’s give this a try. To my surprise, I became a Millionaire, but I guess I’m broke again since we ate it last night. The pan-fried Japanese eggplant was delicious!

You can eat eggplant raw but I prefer it cooked. They are available all year long and in Arizona if there is not frost plants will last through the winter.

This pan-fried Japanese eggplant has a tangy taste from the black vinegar and soy sauce. I had some steamed pork buns and knew this eggplant wouldn’t last very long, so I thought let’s give this a try. You won’t be sorry you made this. It can be served hot which is what I did or at room temperature. Next time I think I will serve it over rice with a protein.

Looking for another recipe to serve this eggplant with try this Sous Vide Vietnamese Pork Chops – Meats-Beets-Bubbles (meatsbeetsandbubbles.com). Here is another way to make Japanese eggplant Spicy Stir-Fried Japanese Eggplant and Cucumber Recipe – NYT Cooking (nytimes.com).

Japanese Pan Fried Eggplant

Asian inspired pan fried eggplant

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Removing excess water from eggplant 30 minutes mins

Course Side Dish

Cuisine Japanese

Servings 4 servings

Ingredients

  

• 3 Japanese eggplant or whatever eggplant you have available (1-1/14 lb)
• 1 tbsp Coarse salt
• 3 tbsp Olive oil or canola
• 2 tsp Sesame oil
• 1 small Onion-thinly sliced
• 1 tbsp Ginger -peeled and grated
• 2 cloves garlic-minced
• pinch Red pepper flake
• 1 tsp Black vinegar or Rice vinegar
• 2 tbsp Soy sauce
• 1 tsp Fish sauce
• Chopped Fresh Cilantro-garnish

Instructions

 

• Trim both ends of the eggplant then cut into cubes. Add layer of eggplant then salt and continue the same process until all eggplant has been salted. Let stand for 15-30 minutes.
• Rinse the eggplant under cold water, then put on a kitchen towel and pat dry.
• Add 1 tsp oil and the sesame oil to the skillet. Cook the onion until softened and browned about 3 minutes or longer. I don't like crunchy onion. Then add the ginger, garlic and red pepper flake. Cook for 1 more minute. Then set the onion mixture aside.
• Heat a non stick or I used a cast iron skillet over medium heat with enough oil to coat the bottom ( I used a little sesame oil for flavor). Add eggplant in a single layer and put the lid on for 2 minutes then flip to brown the other side. Cook this in batches to not overcrowd the pan.
• Add the onion mixture back into the pan.
• Add the soy sauce, vinegar, and fish sauce. Gently todd the eggplant in the sauce and then turn off the heat.
• Transfer eggplant to serving plate and garnish with cilantro.

Notes

Feel free to sub shallots or another type of onion.  You can use basil if you don’t have cilantro.  I love the flavor of the black vinegar it’s a bit sweet and salty.  You can find it in an Asian grocery store.

Keyword stovetop, Vegan, vegetable